The dish that changed something · c. 1945
Gâteau marjolaine
Fernand Point · 1897–1955 · La Pyramide, Vienne
Nut meringue layered with three creams, cut in a long rectangle. Point assembled rather than baked, and the entremets that fill French pastry windows today are all built the same way.
Why it works
The dacquoise is dry and sweet, the creams are fat and barely sweet, and the layers are thin enough that no mouthful is only one or the other.